بررسی خواص فیزیکی، مکانیکی و مورفولوژی فیلم آلژینات کلسیم پوشش داده شده با روغن آفتاب‌گردان و یا چربی پیه گاو

نویسندگان
نرگس نهچیری 1
صدیقه امیری 2
محسن رادی 2
1 گروه علوم و صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران
2 باشگاه پژوهشگران جوان و نخبگان، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران
10.52547/fsct.18.113.233
چکیده
نگرانی در مورد مسایل زیست محیطی، گرایش به بسته‌بندی مواد غذایی با بیوپلیمرهای طبیعی را افزایش داده است. آلژینات به‌عنوان یک بیوپلیمر، پتانسیل خوبی برای تشکیل فیلم دارد، اما خواص ممانعت‌کنندگی آن در مقابل رطوبت ضعیف است. به منظور غلبه بر این مشکل، در این مطالعه فیلم آلژینات کلسیم با دو نوع چربی روغن آفتاب‌گردان (مایع) و پیه گاو (جامد) در دو غلظت 5/0 و 5 درصد (همراه با 1/0 درصد لسیتین و بدون لسیتین) پوشش داده شد و سپس خصوصیات فیزیکوشیمیایی، سدکنندگی و مکانیکی فیلم­های تولیدی مورد بررسی قرار گرفت. نتایج نشان داد که استفاده از پیه گاو ضخامت فیلم را بطور معنی‌داری نسبت به روغن آفتاب‌گردان افزایش داد و این ضخامت با افزایش غلظت چربی افزایش یافت. همچنین افزودن روغن آفتاب‌گردان نفوذپذیری فیلم آلژینات به بخار آب را کاهش داد که در این رابطه غلظت 5/0 درصد روغن مؤثرتر عمل کرد، اما چربی پیه گاو نتوانست در این رابطه مؤثر عمل کند. در عین‌حال افزودن این مواد آب‌گریز به فیلم آلژینات کلسیم باعث تغییر خصوصیات رنگی (افزایش زردی) و کدورت فیلم‌ها گردید. ویژگی‌های مکانیکی فیلم شامل قدرت کششی و میزان کشش پذیری در نقطه شکست نیز تحت تاثیر افزودن چربی پیه گاو در غلظت 5/0 درصد بهبود یافت. افزودن لسیتین بر فاکتورهای ضخامت، نفوذپذیری به بخار آب و خواص مکانیکی فیلم آلژینات تاثیری نداشت. تصاویر حاصل از میکروسکوپ الکترونی حاکی از شکل‌گیری حفرات و یا ترک‌ بر سطح فیلم‌های پوشش‌دهی شده بود. در کل نتایج این مطالعه بیانگر این موضوع بود که بسته به هدف مورد نظر، می‌توان از روغن آفتاب‌گردان و یا چربی پیه گاو به عنوان ترکیبات طبیعی برای بهبود و تغییر ویژگی­های فیلم‌های خوراکی بر پایه آلژینات کلسیم برای بسته‌بندی محصولات غذایی استفاده نمود.
کلیدواژه‌ها
فیلم خوراکی
پوشش‌دهی
آلژینات کلسیم
روغن آفتاب‌گردان
چربی پیه گاو

موضوعات

عنوان مقاله English

Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat

نویسندگان English

Narges Nehchiri 1
Sedigheh Amiri 2
رادی Radi 2
1 PhD student
2 faculty member
چکیده English

Concerns about the environmental issues have increased the tendency to package the food stuffs with natural biopolymers. However, the use of these compounds has limitations such as the weakness in mechanical, barrier and optical properties. Alginate, as a biopolymer, has a good film forming potential; meanwhile it has poor moisture barrier properties. In order to overcome this problem, in this study, the calcium alginate film was coated with two types of lipids including sunflower oil (as a liquid oil) and tallow (as a solid fat) at two concentrations (0.5 and 5%, with and without 0.1% lecithin). Afterward, the physicochemical, barrier, and mechanical properties of the produced films were investigated. The results showed that the lamination of the alginate films with tallow fat increased the film thickness, which increased with the fat concentration. In addition, sunflower oil significantly reduced the permeability of the films to water vapor, that was more evident in 0.5% sunflower oil coated film. The results also showed that the use of these hydrophobic materials for the coating of alginate films changed the color properties and the turbidity of the films. The mechanical properties of the film, including tensile strength and elongation at the breaking point, improved by coating the alginate film with 0.5% tallow fat. Thickness, water vapor permeability, and the mechanical properties were not affected by the addition of lecithin. The SEM images proved the formation of small holes or cracks on the films surfaces. In general, this study showed that sunflower oil or tallow fat can be used as natural compounds to improve the properties of calcium alginate-based edible films, depending on the goals of packaging.

کلیدواژه‌ها English

Edible film
Coating
calcium alginate
Sunflower oil
Tallow fat
[1] Suput, D., Lazić, V., Popović, S., Hromiš, N., Bulut, S. (2017). Biopolymer films synthesis and characterization. Journal on Processing and Energy in Agriculture, 21, 9-12.
[2] Taghavi Kevij, H., Salami, M., Mohammadian, M., Khodadadi, M. 2020. Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin through the pH-driven method. Food Hydrocolloids, 108, 106026.
[3] Galus, S. 2018. Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocolloids, 85, 233-241.
[4] Galus, S., Kadzińska, J. 2016. Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids, 52, 78-86.
[5] Khanzadi, M., Jafari, S.M., Mirzaei, H., Chegini, F.K., Maghsoudlou, Y., Dehnad, D. 2015. Physical and mechanical properties in biodegradable films of whey protein concentrate–pullulan by application of beeswax. Carbohydrate Polymers, 118, 24-29.
[6] Rakotonirainy, A.M., Padua, G.W. 2001. Effects of lamination and coating with drying oils on tensile and barrier properties of zein films. Journal of Agricultural and Food Chemistry, 49, 2860-2863.
]7] Fennema, O., Donhowe, I. G., Kester, J. J. 1994. Lipid type and location of the relative humidity gradient influence on the barrier properties of lipids to water vapor. Journal of Food Engineering, 22(1), 225-239.
[8] Basiak, E., Debeaufort, F., Lenart, A. 2016. Effect of oil lamination between plasticized starch layers on film properties. Food Chemistry, 195, 56-63.
[9] Senturk Parreidt, T., Müller, K., Schmid, M. 2018. Alginate-based edible films and coatings for food packaging applications. Foods, 7, 170.
[10] Marcos, B., Gou, P., Arnau, J., Comaposada, J. 2016. Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings. LWT-Food Science and Technology, 74, 271-279.
[11] Han, W., Yu, Y., Li, N., Wang, L. 2011. Application and safety assessment for nano-composite materials in food packaging. Chinese Science Bulletin, 56, 1216-1225.
[12] Carneiro-da-Cunha, M.G., Cerqueira, M.A., Souza, B.W., Carvalho, S., Quintas, M.A., Teixeira, J.A., Vicente, A.A. 2010. Physical and thermal properties of a chitosan/alginate nanolayered PET film. Carbohydrate Polymers, 82, 153-159.
[13] Slavutsky, A. M., Bertuzzi, M. A. 2016. Improvement of water barrier properties of starch films by lipid nanolamination. Food Packaging and Shelf Life, 7, 41-46.
[14] Valenzuela, C., Abugoch, L., Tapia, C. 2013. Quinoa protein–chitosan–sunflower oil edible film: Mechanical, barrier and structural properties. LWT-Food Science and Technology, 50, 531-537.
[15] Liu, Y., Meng, Z., Shan, L., Jin, Q., Wang, X. 2010. Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products. European Food Research and Technology 230, 457-466.
[16] Silva, M. A. D., Bierhalz, A. C. K., Kieckbusch, T. G. 2012. Influence of drying conditions on physical properties of alginate films. Drying Technology, 30, 72-79.
[17] Moghadam, M., Salami, M., Mohammadian, M., Khodadadi, M., Emam-Djomeh, Z. 2020. Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel. Food Hydrocolloids, 104, 105735.
[18] Ekrami, M., Emam-Djomeh, Z., Ghoreishy, S. A., Najari, Z., Shakoury, N. 2019. Characterization of a high-performance edible film based on Salep mucilage functionalized with pennyroyal (Mentha pulegium). International Journal of Biological Macromolecules, 133, 529-537.
[19] Ochoa, T. A., Almendárez, B. E. G., Reyes, A. A., Pastrana, D. M. R., López, G. F. G., Belloso, O. M., Regalado-González, C. 2017. Design and characterization of corn starch edible films including beeswax and natural antimicrobials. Food and Bioprocess Technology, 10, 103-114.
[20] Al-Hashimi, A. G., Ammar, A. B., Cacciola, F., Lakhssassi, N. 2020. Development of a millet starch edible film containing clove essential oil. Foods, 9, 184.
[21] Jiménez, A., Fabra, M. J., Talens, P., Chiralt, A. 2010. Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids. Carbohydrate Polymers, 82, 585-593.
[22] Navarro, R., Arancibia, C., Herrera, M. L., Matiacevich, S. 2016. Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil. Food and Bioproducts Processing, 97, 63-75.
[23] Almasi, L., Radi, R., Amiri, S. 2020. The release rate and antimicrobial activity of calcium-alginate films containing self-microemulsifying Thymus vulgaris essential oil against Escherichia coli and Staphylococcus aureus. Journal of Food Safety, In Press.
[24] Belgheisi, S., Azizi Tabrizzad, M. H., Zohourian , G., Hadian, Z. 2008. Assessment of physical properties of whey protein-monoglyceride edible film and its coating effect on the moisture loss and sensory properties of fresh mutton. Journal of Nutrition Science and Food Technology, 3(10), 83-93.
[25] Peroval, C., Debeaufort,f., Despré, D., Voilley, A. 2002. Edible arabinoxylan-based film: Effect of lipid type on water vapor permeability, film stracture, and other physical properties. Journal of Agricultural and Food Chemical, 50(14), 3977-83.
[26] Zahedi, Y., Sedaghat, N., Ghanbarzade, B. 2012. Physical properties of edible emulsified films from pistachio oil cake globulin protein and stearic acid. Journal of Nutrition Science and Food Technology, 8(34),47-57.
[27] Chen, H., Hu, X., Chen, E., Wu, S., McClements, D.J., Liu, S., Li, B., Li, Y. 2016. Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions. Food Hydrocolloids, 61, 662-671.
[28] Bagheri, F., Radi, M., amiri, S. 2019. Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid. Journal of Nutrition Science and Food Technology, 16(86), 263-271.
[29] Sánchez-González, L., Cháfer, M., Hernández, M., Chiralt, A., González-Martínez, C. 2011. Antimicrobial activity of polysaccharide films containing essential oils. Food Control, 22, 1302-1310.